Snow Pancakes
Ingredients
Directions
Make the batter
Mix the flour with enough water to create a thick batter.
Cook
Add two tablespoons of freshly fallen snow for each pancake just before cooking.
Heat a pan over medium heat and pour in the batter.
Cook until golden brown on both sides.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Flour
- Forms the thick batter structure that holds each pancake together while cooking.
- Freshly fallen snow
- Adds water to the batter, loosening it and keeping the pancake moist as it cooks.
The step that matters
Adding the snow just before cooking. Snow melts into the batter and begins to hydrate the flour, so if it sits too long the batter thins and the pancakes can spread and cook unevenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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